How to make chocolate fudge from scratch

Updated on July 28, 2014

Easy homemade fudge

As a confection, chocolate fudge is a relative newcomer, dating back to the 19th century. Making it is fairly simple, but watch out you don't tinker too much with the ingredients or the cooking, lest you burn the sugar or make it too greasy or dough-like. Here then is a recipe I have been using for many years to make chocolate fudge from scratch to satisfy the chocoholic and sweet-toothed among your family and friends.

Cook Time

Prep time: 30 min

Cook time: 1 hour

Ready in: 1 hour 30 min

Yields: 20 squares

Ingredients

1/4 cup Milk or cream

1 cup Granulated sugar

1/4 pound Butter

1/4 cup Unsweetened cocoa powder

Icing sugar

Preparation instructions for chocolate fudge

Combine milk, cocoa, sugar, and butter in a saucepan. Place on the stove over medium heat stirring the ingredients until they blend together.

Continue to stir ingredients until they just start to bubble (but not boil; boiling will burn the sugar in the mixture). Be sure that the mixture is smooth and not lumpy.

Remove the saucepan from the stove and place on a cool flat surface that won't burn or melt.

Mix in the icing sugar. Ideally, it is a good idea to sift the icing sugar so as not to have any lumps in the mixture. The mixture will thicken. if you want your fudge to be thicker or sweeter, then continue to add icing sugar. At this point you can also add nuts if that's you're preference. I usually make the fudge without nuts.

Take some butter or margarine and lightly grease an aluminum or glass pan. Empty the contents of the thickened fudge mixture into the pan and distribute evenly.

Place the contents in the fridge, allowing ingredients to cool, and the fudge to solidfy

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Comments 2 comments

Rhonda_M 4 years ago from Toronto, Canada Author

Can't really say the weight, I've been doing this one forever, since I was 10 years old, but next time I make it I will weigh it!

Claudia Tello 4 years ago from Mexico

Yummy..... this is something that needs to go in my recipe repertoire, I’ll keep it for when the time comes; one question though, how much fudge in weight do you get from this recipe?